Vassilios Raikos

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Research International · 2006 · 155 citations

Agriculture, Food Science, Nutrition +14

Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Lucía Redondo‐Cuevas, Gloria Castellano, Francisco Torrens et al. · Journal of Food Composition and Analysis · 2017 · 149 citations · Full text

Agriculture, Biochemistry, Food Science +16

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Hydrocolloids · 2006 · 143 citations

Agriculture, Biochemistry, Food Science +9

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by <scp>pH</scp>

Vassilios Raikos, Madalina Neacsu, Wendy R. Russell et al. · Food Science & Nutrition · 2014 · 124 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Vassilios Raikos, Helen E. Hayes, He Ni · International Journal of Food Science & Technology · 2019 · 117 citations · Full text

Agriculture, Food Science, Poultry Science +15